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Preparation

Make filling:

In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.

Make cake:

Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.

In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.

In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.

Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.

Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.

Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.

Make lemon syrup:

In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.

Assemble cake:

Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.

Make lemon glaze:

In a small bowl stir together sugar and lemon juice to make a pourable glaze.

Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.

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Recent Reviews

Since this recipe was published, I make this each year for Easter (20 years now). We love it!!

16beth16 from San Francisco Bay Area /

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I made two complete rolls and lay them on a platter and garnished with dollops of whipped creme and strawberries for an adult's birthday. Everyone raved at the texture and combination of flavours--it was a HUGE hit.
the only thing i found frustrating was that the rhubarb did not set up as i expected and had to use much less than the recipe implied or it would have been messy, but it did not feel, and certainly did not taste, like anything was missing.
Everyone thought it was a great way to utilize the spring rhubarb

gatobonito from Yarmouth, Nova Scotia /

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My whole family & I loved this tasty
recipe, it impressed in presentation &
flavor combo. I did use some
strawberries in
place of some of the rhubarb (due to my
rhubarb plant not producing a pound
it's first year:)

estessa from Portland, Oregon /

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Looks like I'm going against the grain here, but I didn't really care for this. I made it for my boyfriend's birthday (he loves both lemons and rhubarb) and I wish I had invested my time in something else. I thought that the lemon cake part had a weird texture -- not at all what I was expecting (I was expecting something like the texture of the cake in a swiss roll or a jelly roll). This was more rubbery, and not very cake-like in texture. The filling was okay, nothing spectacular. Think next time I'll just make a lemon pound cake and some curd.

A Cook from Vancouver BC /

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The filling was delicious, but I went against my better judgement and took the cake out of the oven after about 10 minutes. It wasn't even close to done. Wish I'd read the reviews more carefully. I'll definitely try it again.